Cumberland Sauce

This is a mixture of recipes so it has no source….


Zest 3 oranges and 2 lemons into nice long thin strips – boil them in water for a couple of miniutes to soften and then drain and set aside.

Grate a medium onion and fry in vegetable oil until dark brown (medium heat for 5 minutes or so)

Add 150ml of port (or 75ml port, 75ml red wine) and a tablespoon of balsamic vinegar and reduce by half

Add a jar of redcurrant jelly – this is about 250ml, Also add the boiled zest, the juice of 2 oranges and 1 lemon, 2 or 3 teaspoons of crushed black pepper, a teaspoon of salt, a tablespoon of light brown sugar, a heaped tsp of mustard powder and the same of dried ginger (first made into a paste using some orange juice).

Cook down until you can easily see the pan bottom when you swipe the spoon along it.

It should be thick and gloopy like a marmalade which can be spread as a condement.

Place in a kilner jar (or a few little ones to give away)

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